2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The Japanese are fakirs when it comes to cooking fish and seafood. Although Japanese cuisine is associated only with sushi, it is not just that.
The great wealth of different fish growing in the waters around the island country has long inspired master chefs to invent more and more new creations, in which the main product is the gifts from the sea. Fish cooked in Japan can even serve as a flavor to a non-fish dish.
Such is the case with the so-called katsuobushi, which is a type of spice made from the sawdust of pre-dried and smoked fish, known as bonito or striped tuna.
The popular katsuobushi is added to most soups and broths or mixed with other spices. Without it, there is no way to prepare the traditional Japanese dish of beef with dashi sauce, known as Sukiyaki.
However, if you visit Asian specialty stores, you will probably be able to get both katsuobushi and dashi sauce, but most likely instant.
Therefore, it is better to look for leaves of seaweed kombu. Here's how to prepare it Sukiyaki, the classic Japanese recipe:
Ingredients: 350 g beef, 3 leeks, 1 onion, 7 mushrooms, 1/2 head Chinese cabbage (whose homeland is actually Japan), 1 piece of kombu, 6 g of katsuobushi, 2 tablespoons of sugar, 2 tablespoons oil, 2 tablespoons sake, 10 tablespoons soy sauce.
Preparation: The meat is cut into very thin slices, the onion into large slices, and the leeks into diagonal cubes, but only the white part. Cut the mushrooms in half and the cabbage very large.
Separately, the seaweed kombu is heated in 500 ml of water, but the moment it starts to boil, it must be removed. Katsuobushi is put in its place, the water is boiled and the dish in which the popular dashi sauce is prepared is removed from the stove.
The liquid is filtered and set aside. In another bowl, heat the oil to which the sugar, 5 tablespoons of soy sauce, sake and 250 ml of dashi broth are added. Wait for it to boil and take about half of the sauce. Then the meat and vegetables are put in it.
The meat should not be boiled too much so as not to dry out. Everything is served together with the rest of the soy sauce so that everyone can dip their individual bites into it.
See more delicious recipes from Japanese cuisine: Dried eggplant in Japanese, Meat in Japanese, Chicken [liver in Japanese], Spaghetti in Japanese.
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